Instructions

1. 1

   Roughly chop the dark chocolate and melt it slowly over a warm water bath, then let it cool slightly.

2. 2

   Separate the eggs. Beat the yolks with half of the sugar until creamy and fold into the lukewarm chocolate.

3. 3

   Whisk the egg whites with a pinch of salt to stiff peaks, adding the remaining sugar as you go.

4. 4

   Whip the cream separately to soft peaks and fold it gently into the chocolate mixture.

5. 5

   Finally fold in the beaten egg whites in two batches until the mousse is light and airy.

6. 6

   Spoon into glasses and chill for at least 3 hours.